Margarine “Useful” 80% for cream
Assortment:
• For creams 80%.
• For creams 80%, creamy taste.
Margarine for cream is designed to completely replace butter in creams, souffles, delicate fillings, sponge rolls and cakes.
Organoleptic indicators: Taste and smell, clean, without foreign tastes and odors, due to the introduced taste with an aromatic additive. Consistency: at a temperature of 18" C +/- 2: homogeneous, dense, plastic. Color: from white to light yellow, uniform throughout the mass.
Advantages of using:
• Uniform combination of cream with cocoa powder or food coloring;
• Fat content of 80% with complete absence of cholesterol;
• Stable increase in volume during whipping;
• Light, airy weight;
• Takes more syrup than butter;
• Good shape stability at a temperature of 20" C +/- 2;
• Optimal price/quality ratio;
• Increasing the shelf life of the finished semi-finished product.